Education Catering Chef Lead — High-Volume Kitchens

Blue Arrow - Birmingham; Telford; On-site; GBP 15,000 - 21,000; Full time

Benefits offered by this job

Great hourly rates

Weekly pay

App & Portal to accept shifts

Dedicated consultant

Ongoing roles and short-termplacements

Routes into permanent positions

Disability Confident Employer

Job summary

Blue Arrow are recruiting for experienced chefs to work with our clients in the Telford and surrounding area. You will predominantly work in an education setting, cooking from fresh and following the weekly menu rota.

You will assist the chef manager and may lead the kitchen team in their absence, with duties including stock control and portioning while upholding high hygiene standards. The role requires experience in high-volume catering, date-appropriate food hygiene certificates, and

Qualifications

• Previous experience in high-volume catering is essential.
• Food hygiene level 2 or 3 dated within the last 3 years.
• Enhanced child DBS dated within the last 12 months or registered on the update service - Preferred but not essential.
• Allergen training

Responsibilities

• Cook from fresh following the set weekly menu rota.
• Assist the chef manager and lead the kitchen team in their absence.
• Stock control including ordering.
• Portion control.
• Ensure high standards of food & kitchen hygiene are kept at all times.
• Record daily & weekly paperwork accurately including fridge temperature checks.
• Ensure all dietary needs are met.

Skills

High-volume catering

Food hygiene level 2/3

DBS check preferred

Allergen training

Job description

Blue Arrow are recruiting for experienced chefs to work with our clients in the Telford and surrounding area. You will predominantly work in an education setting, cooking from fresh and following the weekly menu rota.

You will assist the chef manager and may lead the kitchen team in their absence, with duties including stock control and portioning while upholding high hygiene standards. The role requires experience in high-volume catering, date-appropriate food hygiene certificates, and